When the weather turns chilly, there’s nothing quite like Giada’s White Bean and Escarole Soup to bring a little warmth to the soul. The tender beans and delicate greens soak up all those delicious flavors from the garlic and veggies, making it so rich and satisfying without feeling heavy.

I love making this soup on a Sunday, so I have leftovers to enjoy throughout the week—it just gets better with time! Add a drizzle of olive oil or a sprinkle of Parmigiano-Reggiano, and you’ve got a cozy bowl that’s perfect on its own or with a slice of toasted bread.

Recipe Ingredients

• 2 tbsp olive oil, plus more to drizzle
• 1 onion, chopped
• 1 celery stalk, chopped
• 1 carrot, chopped
• 2 garlic cloves, smashed and peeled
• 1½ tsp kosher salt
• ½ tsp crushed red pepper flakes (optional)
• 2½ cups cooked cannellini beans, with about ¼ cup of their cooking liquid
• 4 cups chicken broth, homemade or low-sodium store-bought
• 1 head escarole or 5 cups baby spinach, chopped
• Fennel pollen, for garnish (optional)
• Freshly grated Parmigiano-Reggiano, for garnish (optional; omit if using for a reboot meal)

How To Make Giada White Bean and Escarole Soup

1. Heat Your Pot: Start by heating a medium Dutch oven over medium-high heat for about one minute to warm it up.
2. Add the Aromatics: Pour in 2 tablespoons of olive oil, then add the chopped onion, celery, carrot, and garlic. Season the mixture with the salt, and stir frequently for about 4 minutes until everything is fragrant and soft.
3. Add Beans and Spice: Sprinkle in the red pepper flakes if you like some heat, then add the cannellini beans along with ¼ cup of their cooking liquid. Stir everything together to combine well and let the flavors meld.
4. Simmer the Soup: Pour in the chicken broth and bring the mixture to a gentle simmer, stirring occasionally. Lower the heat to medium to maintain a steady simmer, cooking for 5 minutes.
5. Wilt the Greens: Stir in the chopped escarole or spinach until the greens start to wilt, then cook for an additional 5 minutes until they are tender and fully incorporated into the soup.
6. Serve and Garnish: Ladle the soup into bowls, finishing with a drizzle of olive oil and a sprinkle of fennel pollen and freshly grated Parmigiano-Reggiano if desired.

Recipe Tips

• Use vegetable broth instead of chicken broth if you want to make this soup vegan, adding an extra pinch of salt for deeper flavor.
• For a thicker texture, mash a portion of the cannellini beans with a fork before adding them to the soup, creating a creamy, hearty base.
• Add a squeeze of lemon juice before serving to brighten the flavors and balance the richness of the beans and broth, giving a light, refreshing finish.
• Substitute baby kale or Swiss chard for escarole if it’s unavailable; these greens add a tender bite and hold up well to cooking.
• For a subtle, smoky flavor, add a dash of smoked paprika when sautéing the vegetables, which enhances the soup’s overall depth and warmth.

Recipe FAQs and Variations

Check out More Recipes:

• Giada De Laurentiis Pastina Soup
• Giada Italian White Bean, Pancetta, and Tortellini Soup
• Giada Slow-cooker Beef and Kabocha Squash Stew